SEAFOOD AND PORTUGUESE CHORICO PAELLA

July 6, 2015
paella, spanish cooking, seafood

I’ve never made a paella before but I can tell you my sister is pretty much the paella queen. Her large paella pan is something to drool over, especially when it is loaded with paella! On our recent family vacation, I had purchased all of the ingredients to make this paella along with a $6 paella pan from Home Goods…SCORE! This seafood and Portuguese chorico  paella is a cinch to make and would easily serve 8, or more, or less if you eat like we do. Haha!

 

seafood, paella, spanish cooking

Seafood and Portuguese Chorico Paella

INGREDIENTS

16 oz. Portuguese chorico (Gaspar’s Sausage)
1 tbsp plive oil
1 onion, peeled and diced
2 tbsp minced garlic
2 cups Arborio rice
2 – 32. oz. reduced sodium chicken stock
1 cup white cooking wine + 1 more for clams
1 tbsp paprika
½ tsp saffron threads
Himalayan Salt and Fresh-cracked black pepper to taste
8 oz. boned, Halibut or Cod fish
1 lb. shelled, deveined shrimp, tails on
9 oz. clams, soaked and rinsed, in their shells
¼ cup pitted green olives

PREPARE

1. In a 15 inch paella pan , on high heat, turn sausages occasionally until browned on both sides.
2. Reduce heat to medium-high and add olive oil to pan; when hot add onion and garlic and stir often until onion is limp.
3. Add rice and stir until it begins turn opaque, 2-3 minutes.
4. Stir in wine, ½ chicken stock, paprika, and saffron.
5. Stir continuously and add the remaining chicken stock until it is all absorbed.
6. Pour 1 cup of cooking wine into paella and stir until well absorbed.
7. Meanwhile, rinse and drain the fish shrimp; cut fish into one inch pieces, scrub soaked clams, discarding any gaping ones that don’t close when you tap their shells.
8. In a separate sauce pan heat 1 tbsp olive oil and shrimp for 5 minutes, while turning occasionally, stir shrimp any pan drippings in paella pan.
9. Cook the fish in the same sauté pan with 1 tbsp olive oil for 3 minutes, turning to cook both sides then stir into paella.
10. Pour remaining 1 cup of cooking wine into sauté pan and steam clams for 4 minutes, stir clams into paella along with olives.
11. Cook for 5 more minutes then serve.

 

Seafood and Portuguese Chorico Paella
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 16 oz. Portuguese chorico (Gaspar’s Sausage)
  2. 1 tbsp plive oil
  3. 1 onion, peeled and diced
  4. 2 tbsp minced garlic
  5. 2 cups Arborio rice
  6. 2 – 32. oz. reduced sodium chicken stock
  7. 1 cup white cooking wine + 1 more for clams
  8. 1 tbsp paprika
  9. ½ tsp saffron threads
  10. Himalayan Salt and Fresh-cracked black pepper to taste
  11. 8 oz. boned, Halibut or Cod fish
  12. 1 lb. shelled, deveined shrimp, tails on
  13. 9 oz. clams, soaked and rinsed, in their shells
  14. ¼ cup pitted green olives
Instructions
  1. In a 15 inch paella pan , on high heat, turn sausages occasionally until browned on both sides.
  2. Reduce heat to medium-high and add olive oil to pan; when hot add onion and garlic and stir often until onion is limp.
  3. Add rice and stir until it begins turn opaque, 2-3 minutes.
  4. Stir in wine, ½ chicken stock, paprika, and saffron.
  5. Stir continuously and add the remaining chicken stock until it is all absorbed.
  6. Pour 1 cup of cooking wine into paella and stir until well absorbed.
  7. Meanwhile, rinse and drain the fish shrimp; cut fish into one inch pieces, scrub soaked clams, discarding any gaping ones that don’t close when you tap their shells.
  8. In a separate sauce pan heat 1 tbsp olive oil and shrimp for 5 minutes, while turning occasionally, stir shrimp any pan drippings in paella pan.
  9. Cook the fish in the same sauté pan with 1 tbsp olive oil for 3 minutes, turning to cook both sides then stir into paella.
  10. Pour remaining 1 cup of cooking wine into sauté pan and steam clams for 4 minutes, stir clams into paella along with olives.
  11. Cook for 5 more minutes then serve.
Florida Girl Cooks http://floridagirlcooks.com/
seafood, paella, spanish cooking

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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